Stir it Up: Sous Vide Lamb Chops with Basil Chimichurri

By Stephen Svajian
Posted in News, on May 06, 2014

Stir it Up: Sous Vide Lamb Chops with Basil Chimichurri

The Christian Science Monitor, December 27, 2013

We absolutely love the Anova Sous Vide immersion circulator that retails for about $200.  We always have some sort of duck, short rib, steak, or lamb seasoned and vacuum sealed frozen away for quick gourmet meals. Unlike traditional methods of cooking that would require a defrost, you actually cook straight from frozen with sous vide and it only requires only about 30 minutes extra cooking time. Plus, we can’t complain that it results in a perfect cooking temperature every time. . . . Read more >